Pronounced “salbi-tchada”, this sauce is a favourite in Catalonia, where they dunk
calçots (huge Spanish spring onions) in it. Our version is a fresh, sharp mix of tomatoes, almonds, vinegar and chilli that is perfect paired with our organic pork escalopes.

Tip the flaked almonds into a dry frying pan. Toast over medium heat for 4-5 mins, shaking the pan, till the almonds are golden brown. Tip them into a large bowl and let them cool.

2.

While the almonds cool, roughly chop the cherry tomatoes. Peel and finely chop the garlic. Finely chop the parsley leaves.

3.

Scrunch the almonds a few time with your hands to break them up. Add the tomatoes, garlic and parsley. Add 1 tsp dried chilli flakes (they’re spicy, so use less or more, depending on how hot you like your food). Pour in 1 tbsp red wine vinegar. Add ½ tbsp olive oil and a pinch of salt and pepper. Stir to mix. This is your fresh salbitxada sauce.

4.

Put a large pan of water on to boil. Finely shred the cavolo nero, slicing off and discarding the dry ends.

5.

Put the frying pan back on a high heat. Rub 1 tsp olive oil and some salt and pepper into each pork escalope.

6.

When the pan is smoking hot, add the pork escalopes. Fry for 4-5 mins, then flip over and fry for 4-5 more mins till the pork escalopes are golden brown and cooked through. Pop the pork on a plate and loosely cover with foil. Leave to rest.

7.

The water should be boiling. Add the cavolo nero. Simmer for 5 mins. Drain well. Add 1 tsp oil anda pinch of salt and pepper. Toss to mix. Serve the pork with the cavolo nero and the fresh salbitxada sauce.